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Started By
Message
Boiled then Baked Chicken Wings
Posted on 2/6/16 at 10:14 am
Posted on 2/6/16 at 10:14 am
Boiled for 20 mins in a stock pot then dried in the fridge for an hour.
Baked in the oven at 400 for 20 mins a side.
Thoughts?
Baked in the oven at 400 for 20 mins a side.
Thoughts?
10
Posted on 2/6/16 at 10:19 am to KosmoCramer
Why?
Posted on 2/6/16 at 10:21 am to KosmoCramer
I steam them for 10 then dry. Boiling should be similar regarding fat rendering.
Posted on 2/6/16 at 10:21 am to KosmoCramer
You tell us, how do they taste
Posted on 2/6/16 at 10:25 am to KosmoCramer
Are you trying to cook them that long for some reason, to make them crispy or something?
I usually bake a whole chicken breast In the oven for 30 minutes at 375
I usually bake a whole chicken breast In the oven for 30 minutes at 375
Posted on 2/6/16 at 10:26 am to KosmoCramer
That's the AB method, if you sub boiling for steaming.
Posted on 2/6/16 at 10:33 am to Artie Rome
Then it's the AR method.
Posted on 2/6/16 at 10:39 am to BRgetthenet
I don't really have a good way to steam that many so I was planning on boiling.
Posted on 2/6/16 at 10:40 am to TheIndulger
quote:
Are you trying to cook them that long for some reason, to make them crispy or something?
Yes, and they shouldn't dry out I wouldn't think.
I was thinking about brining them as well.
Posted on 2/6/16 at 10:41 am to KosmoCramer
Dumb question but why do you need to boil them first? Why not bake the whole way?
Also I would brine the wings beforehand.
Also I would brine the wings beforehand.
Posted on 2/6/16 at 10:42 am to KosmoCramer
You can steam in batches.
Then put them all in the fridge at once.
Then put them all in the fridge at once.
Posted on 2/6/16 at 10:43 am to taylork37
quote:
Also I would brine the wings beforehand.
A brine on chicken wings?
Posted on 2/6/16 at 10:47 am to Powerman
When smoking my own wings, I have definitely noticed the difference in brining and not brining.
Posted on 2/6/16 at 10:50 am to KosmoCramer
I've done this before. It's basically replicating a Peking Duck method. If you do it properly the wings plump up nicely and crisp up real well. Key step is laying them out on a sheet pan and letting them air dry in the fridge. Works good with any number is Asian inspired glazes.
Posted on 2/6/16 at 10:58 am to KosmoCramer
Make sure you season the water with a copious amount of salt.
Dry the wings overnight in the fridge for a better result.
Toss them in oil before baking in the oven.
Dry the wings overnight in the fridge for a better result.
Toss them in oil before baking in the oven.
Posted on 2/6/16 at 10:58 am to BRgetthenet
yeah, its not crazy at all...someone is full of shite
Posted on 2/6/16 at 11:04 am to Y.A. Tittle
They dry best on a rack.
Posted on 2/6/16 at 11:26 am to KosmoCramer
I would think if you are going to boil them 20 minutes would be a bit long. I'd guess maybe 10 minutes tops. But what do I know.
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